Name: Butternut Turkey Soup
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings (2 quarts)
Ingredients: 3 shallots, thinly sliced; 1 teaspoon olive oil; 3 cups reduced-sodium chicken broth; 3 cups cubed peeled butternut squash (3/4-inch cubes); 2 medium red potatoes, cut into 1/2-inch cubes; 1-1/2 cups water; 2 teaspoons minced fresh thyme; 1/2 teaspoon pepper; 2 whole cloves; 3 cups cubed cooked turkey breast

Although chock-full of lots of nutritious vegetables and turkey, this soup is also light on calories. —Denise LaRoche, Hudson, New Hampshire

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Butternut Turkey Soup

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Yield:6 servings (2 quarts)

Prep:30 min

Cook:35 min

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Ingredients

3 shallots, thinly sliced
1 teaspoon olive oil
3 cups reduced-sodium chicken broth
3 cups cubed peeled butternut squash (3/4-inch cubes)
2 medium red potatoes, cut into 1/2-inch cubes
1-1/2 cups water
2 teaspoons minced fresh thyme
1/2 teaspoon pepper
2 whole cloves
3 cups cubed cooked turkey breast

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Directions

In a large saucepan coated with cooking spray, cook shallots in oil over medium heat until tender. Stir in the broth, squash, potatoes, water, thyme and pepper.

Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Stir into soup. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in turkey; heat through. Discard spice bag.

Nutrition Facts

1-1/3 cups: 192 calories, 2g fat (0 saturated fat), 60mg cholesterol, 332mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

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